Make egg salad: Place eggs in a heavy 2-quart saucepan, cover with cold water by 1 inch and bring just to a simmer, uncovered, over moderately high heat. Remove from heat, cover and let stand 16 minutes; drain. Run cold water over eggs in pan, shaking to break shells, until cool. Add ice cubes (this will cause shells to contract to ease peeling) and let stand 3 minutes. Peel eggs and transfer to a bowl.

Using a fork, coarsely chop eggs, then stir in mayonnaise, fresh chives, capers, and sweet pickle relish; salt and pepper to taste. Mound egg salad on toasts and serve. Makes 8 servings.